Where to Buy Cookie Decorating Supplies

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To decorate cookies, you need a few items before you can start. From piping bags, to a cookie scribe tool, we’ve broken down all of the cookie decorating supplies you’ll need to begin decorating cookies with.

Cookie decorating supplies for beginners

Cookie decorating Tips

Decorating cookies involves using a variety of cookie decorating tips to create designs on your cookies. You always want to use a fresh and dry cookie decorating tip. If you use a decorating tip that isn’t quite dry, the water left in the tip can make the icing run off of the cookie. If you were counting on that cookie, this might be very disheartening. It’s best to keep a couple of the same sized tips just in case you need the same tip on the same day for decorating your cookies with. Typically you’ll use Tip #2 for writing, and smaller details, so I would recommend having at least 2 of Tip #2 in your cookie decorating supplies.

how to flood sugar cookies

Couplers

Couplers allow you to place them in a piping bag, and then screw on your piping tip. This means that you can successfully change your piping tip, and not have to remake a new piping bag of icing. If you’re planning to switch tips with your icing bags, couplers are a necessity.

Icing Bag Ties

Icing bag ties make storing icing much easier. Icing bag ties with close your bag and not allow any air to penetrate the icing. Therefore you can reuse your icing the next day without the icing dry out.

Decorating cookies with Squeeze Bottles

Decorating squeeze bottles are helpful for flooding cookies. Piping icing takes a toll on your arms and fingers with the intricate work it takes to pipe icing. Decorating squeeze bottles let you fill your icing in them, and then you just squeeze the bottle and the icing flows out of the tip with ease. If you’re flooding a bunch of cookies, these squeeze bottles come in very handy. You can also put the closing tip on it and save it for another day.

Decorating cookies with a Cake Writing Tool

A cake writing tool is simply a way to write with icing easily. You can use Tip #2 to write on your cookies as a cake writing tool. There are also other fancier ways to write with icing like a cake decorating pen.

Decorating cookies with a Cookie Decorating Scribe Tool

A cookie decorating scribe tool is used to spread, or move icing with a very fine point. A cookie decorating scribe tool can be used to spread icing into tight corners, make fine details, or pop air bubbles that can form in icing. Since the scribe has a fine point, you can tip the point into icing and then make small dots of icing on your cookies. Cookies with fine details use the cookie scribe tool to make these intricate designs.

Where to Buy Cookie Decorating Supplies

Decorating cookies with Food Coloring

To color your cookies, it’s best to use gel food coloring. You don’t need to use much and the color is extremely vibrant. Gel food coloring will not change the consistency of your icing, unlike liquid food coloring. When you’re trying to make the consistency of your icing for either flooding or fine detail, liquid food coloring will not be helpful. Use gel food coloring and save yourself time.

Decorating cookies with Paint Brushes

To paint food coloring onto your cookies, you’ll need a food safe paint brush. Wilton has a set of different kinds of paint brushes that will cover you for all of your decorating needs. The set includes a fine tip for small details, an angled brush, and wider brushes for painting larger areas. The fine tipped paint brushes work well for painting small details of icing to make the color pop on the cookie.

Decorating cookies with Edible Markers

You can get a few different colored edible markers that work just like a regular marker. The tips on the edible marker are quite sharp so you can do both fine and thicker lines by level of pressure used. Black edible markers are used the most with adding faces, or other fancy designs on the cookies without having to use icing. Sometimes you just need a touch of black for eyes or eyelashes, edible markers work much better for this than using icing.

cookie decorating supplies for beginners

Decorating cookies with Sprinkles

Sprinkles can be added to cookies before the royal icing dries. The sprinkles will adhere to the royal icing, but you need to add them quickly. Sprinkles are an easy way of adding a bit of color to your decorated cookies. There are a few different types of sprinkles you can add, from rectangular shapes, to small or large circles. I find the larger sprinkles are best used for details like snowflakes, ornaments on a Christmas tree, etc. Try placing them with tweezers if you need the large sprinkle in a specific place on your cookie.

decorating cookies with sprinkles

Decorating cookies with Stamps

Stamps can be used to make designs on cookies by adding gel food coloring and almond extract together. Then use the stamp in the color, and gently place the stamp on the cookie. You can use the stamp color on top of royal icing flooded cookies as long as the icing has fully dried. The stamp on the cookie makes them look very professional and usually give more detail than if you were to use icing.

Piping Bags

Piping bags are essential for decorating cookies. You can use anything from reusable silicone piping bags to disposable piping bags. There are a few different sizes of piping bags you can use, but usually for icing you don’t need much in the piping bags, unless you are flooding a ton of cookies. It’s nice to have a variety of piping bags for your cookie decorating supplies for flooding or fine details.

10 Types of Mousse

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There are many different types of mousse you can make by using a custard base or whipping cream base. By infusing different flavors into your mousse, you’re able to make a few different types of desserts. You can make layered mousse and make it into an entremet, or dome cake. Try experimenting with a couple different types of mousse and topping it with a mirror glaze to be a bit more fancy.

Lemon Mousse

Lemon mousse is made by adding fresh lemon juice and lemon zest to the mousse. If you’re wanting to make a dome shaped lemon mousse, the center portion can be lemon curd. Around the lemon curd would be lemon mousse. This gives the cake a tart, flavorsome lemon flavoring that would go well with a serving of whipped cream.

Raspberry Mousse

Raspberry mousse is made by heating raspberries in a saucepan and adding sugar and water. This creates a raspberry sauce. The raspberry sauce is strained to remove the seeds of the raspberries, and only have the infused raspberry sauce left. The gelatin is added to create a thickened texture. The raspberry sauce is then adding to folded stiff peaks whipped cream and chilled to create a decadent raspberry mousse. Raspberry mousse typically is perfect on it’s own, or serve a small piece of milk or dark chocolate with it.

Types of mousse

Blackberry Mousse

Blackberry mousse can be made in the same way raspberry mousse is made. Blackberry mousse can also be made by adding pureed blackberries and hot water in a blender and mixing together. The blackberries must be strained and then the remaining blackberry sauce is infused into vanilla pastry cream after thickening the custard.

Blueberry Mousse

Blueberry mousse can be prepared by mixing pureed blueberries with bloomed gelatin. The blueberry gelatin mixture is mixed with melted white chocolate chips. This gives the blueberry mousse a creamier texture. The blueberry mousse is thickened with stiff peaks from whipping cream that are folded in and chilled.

Honey Mousse

Honey mousse can be easily made by mixing whipping cream, honey, and chocolate over medium heat in a saucepan. Once combined and thickened, the rest of the whipping cream and be beaten until stiff peaks form and folded into the honey mixture to create honey mousse.

Guava Mousse

Guava mousse can be made by warming the guavas over medium heat until their juices start streaming out. The guava juice needs to be strained and combined with 1 cup of water and reheated together. Add bloomed gelatin and combine with condensed milk. Condensed milk gives the guava mousse a rich flavoring. Mix together with stiff egg whites and chill until ready to serve.

Vanilla Bean Mousse

Vanilla bean mousse can be prepared by whipping cream until stiff peaks form and combining with icing sugar. Add contents from a scraped vanilla bean and fold the flavoring into the mousse. Chill the vanilla mousse before serving.

How to use vanilla beans

Cheesecake Mousse

Cheesecake mousse can be made by creaming together cream cheese, icing sugar, vanilla and lemon zest. The cream cheese mixture is combined with stiff peaks whipping cream and folded together. Graham cracker crust can be made and crumbled on the top of the cheesecake mousse for more of a traditional cheesecake flavor.

Durian Mousse

Durian mousse can be prepared by removing the insides of the Durian seeds. Puree the insides of the durian. Mix whipping cream and icing sugar until stiff peaks form, then fold the pureed durian into the durian mousse.

types of mousse

Chocolate Mousse

Chocolate mousse can be made a few different ways. One way to make chocolate mousse is by mixing egg yolks and sugar together until light and fluffy. Warm heavy cream in a saucepan until simmering, not boiling. Temper the eggs by slowly adding warm cream until fully combined. Whisk the mixture vigorously as it’s slowly coming together, as to not cook the eggs. Warm the cream and egg mixture over medium heat until it thickens. Remove the mixture from the heat source and whisk in chocolate and vanilla extract. Strain the mixture and chill. Remove the mixture once chilled and fold in whipped cream that has formed stiff peaks. Chill and serve chocolate mousse with some chocolate scrolls on top.

How to Make Custard

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Making custard involves tempering eggs and thickening the mixture by using cornstarch. You’ll need to let the custard chill for 2 hours before using. We’ll be making custard filling that can used for a variety of desserts including Danishes, Mille Feuille, or cakes.

What ingredients do you need to make custard

  • 1 vanilla bean
  • 6 egg yolks
  • 2/3 cup sugar granulated
  • 1/4 cup cornstarch
  • 1 tbsp butter unsalted
  • 2 cups milk
How to Make Custard Danish

How to Make Custard Filling from Scratch

  1. Cut the vanilla bean down the center to expose the vanilla beans inside. Remove all of the vanilla beans in the pod and place in your milk in a saucepan. Put the entire vanilla bean into the saucepan as well.
  2. Heat the milk until simmering. Do not boil the milk. A simmer will look like very tiny air bubbles in the milk. As soon as the milk comes to a simmer, remove the saucepan from the heat source.
  3. Let the vanilla bean infuse flavor into the milk for 15 minutes.
  4. While your vanilla bean is steeping, prepare your egg yolks. Separate your eggs by cracking the egg in half, over a bowl to catch the egg whites. Holding the 2 halves in each hand, then transfer the egg yolk to each half egg shell until all of the egg white is removed. Place the egg yolks into a heat proof bowl.
  5. Add cornstarch and sugar to the egg yolks. Whisk the mixture until the dry ingredients are fully dissolved.
  6. Once the warm milk is done steeping, remove the vanilla bean. Gently and gradually add a couple of tablespoons of warm milk to the egg mixture. Whisk the mixture vigorously as you add the milk. The goal is to not cook the eggs.
  7. Once you’re finished adding the warm milk, strain the mixture and place back into the saucepan. You can put a sifter or strainer over top of the saucepan and then pour the egg/milk mixture through the strainer to remove any cooked eggs.
  8. Place the saucepan back onto the heat source and warm on medium heat.
  9. Whisk the mixture continuously. Heat the mixture until you feel the resistance of the custard. The cornstarch will activate and create a very thick mixture.
  10. When you feel the custard thicken, cook for 1 more minute.
  11. Remove the saucepan from the heat, let it cool a little.
  12. Add 1 tbsp of butter to the saucepan and whisk together.
  13. Place a plastic film on the custard to prevent a skin from forming.
  14. Once the saucepan has cooled enough to go in the fridge, chill for 2 hours before using.

How long is custard good for

Custard is good for 3 days in the fridge, or up to 1 month in the freezer.

How do you thicken custard

Custard is thickened by adding cornstarch to the egg yolks. Cornstarch is activated by heat and makes the custard have a gelatin texture to it. The custard is thickened and creates a creamy, luscious mixture.

Why your custard isn’t thickening

If you don’t heat the milk/egg mixture enough, your custard won’t thicken. You will feel the resistance of the custard when it thickens. Keep heating your mixture and whisk until you feel the custard coming together.

How to Make Custard

How to make custard without custard powder

Custard powder has cornstarch and vanilla flavoring in it’s contents and is used for creating custard or pudding.

To make custard without custard powder, you’ll want to use corn starch, vanilla extract or vanilla beans, and egg yolks to thicken your custard.

How to Make a Custard Danish

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  1. Make your Danish pastry dough. You can use puff pastry dough or croissant dough for your Danishes.
  2. Roll the dough out until it’s about 1/5″ thickness. You don’t want to squish the layers of the laminated dough. These layers are important for your pastry in order for it to turn out. Go slow, and be patient when rolling out your Danish pastry dough.
  3. Cut the dough into sections. You can make pastries about 5″ wide.
  4. Cut your pastries and shape your dough.
  5. Fill the pastry will custard. You can use any type of custard you like. We recommend our Danish Pastry Filling. It’s a vanilla bean custard that goes perfectly with custard Danishes.
  6. Proof the Danishes at room temperature for 2 hours. The Danishes will start to expand.
  7. Bake the Danishes for 15 minutes at 400 degrees F.
  8. Serve the Danishes right away, or you can let them cool to room temperature. Feel free to add a small touch of icing overtop of the pastry by creating lines with your icing.
  9. Store the Danishes in an airtight container for up to 3 days at room temperature. Danishes are best eaten fresh, the same day they are baked.
Danish Pastry Filling

Danish Pastry Filling

How to make vanilla bean custard for Danish pastry filling
Prep Time 15 mins
Cook Time 25 mins
Chilling Time 2 hrs
Total Time 2 hrs 40 mins
Course Dessert
Servings 3 cups

Ingredients
  

  • 1 vanilla bean
  • 6 egg yolks
  • 2/3 cup sugar granulated
  • 1/4 cup cornstarch
  • 1 tbsp butter unsalted
  • 2 cups milk

Instructions
 

  • Place milk in a medium saucepan on low-medium heat.
  • Cut the vanilla bean in half lengthwise with a sharp knife. Remove the vanilla beans and place them in the milk. Place the whole vanilla bean in the milk.
    Where does artificial vanilla flavoring come from
  • Let the milk just come to a simmer, not boiling. Turn off the heat source and remove the milk from the heat. Let the vanilla bean infuse flavor for 15 minutes.
  • In the meantime, separate your eggs. Place the egg yolks in a large heat proof bowl.
  • Add sugar and cornstarch and mix together with a whisk.
  • Remove the vanilla bean from the saucepan. Slowly temper the eggs by adding a couple of tablespoons of the milk to the eggs at a time and vigorously whisking it until fully emulsified.
  • Continue adding the milk very slowly until fully combined. You do not want to cook the eggs.
  • Strain the mixture back into the saucepan and heat on medium heat.
  • Whisk the mixture frequently. Heat the mixture until the cornstarch has activated. It should be a few minutes. You will feel the mixture becoming thickened with your whisk.
  • Cook for 1 more minute after it has started to thicken.
  • Remove the custard from the heat and let cool a little until the pot can go in the fridge. Place a plastic wrap on top of the custard to prevent a film from forming.
  • Chill the custard for 2 hours before using.
Keyword dessert
How to Make Custard Danish

Danish Pastry Dough

How to make Danish pastry dough
Prep Time 3 d
Cook Time 30 mins
Total Time 3 d 30 mins
Course Dessert
Servings 15 Danishes

Ingredients
  

  • 500 g all-purpose flour
  • 140 g water
  • 140 g milk
  • 55 g sugar granulated
  • 40 g unsalted butter room temperature
  • 11 g yeast instant
  • 12 g salt

Butter Layer

  • 280 g unsalted butter

Egg Wash

  • 1 egg
  • 1 tsp water

Instructions
 

Day 1

  • In a stand mixer fitted with the dough hook, combine the dough ingredients. Once the dough comes together, knead for another 3 minutes. Remove the dough from the stand mixer, shape into a sphere, and cover it in plastic wrap. Place in the Danish dough the fridge overnight.

Day 2

  • Cut the butter layer into cubes. Arrange the cubes on a silicone pastry mat that will be 15 cm x 15 cm. Fold the pastry mat over the butter and pound with a rolling pin. The butter layer needs to be an exact 17 cm x 17 cm. Place the butter in the fridge for 30 minutes.
    how to dice butter
  • Remove the dough from the fridge and roll out the dough until 26 cm x 26 cm.
  • Remove the butter layer from the fridge and arrange the butter at a 45 degree angle from the dough. The dough will be able to be stretched over the butter layer to create an envelope. Seal the dough together by gently pressing the dough together.
    How to make butter sheet
  • Roll out the dough with the butter fully enclosed to create a long rectangle of 20 cm x 60 cm. Roll the dough lengthwise so it only grows lengthwise.
  • Fold the dough to create a letter.
    how to fold croissant dough
  • Cover the dough with plastic wrap and place on a plate. Refrigerate the dough for 30 minutes.
    how to laminate croissant dough
  • Repeat rolling the dough out to 20 cm x 60 cm and folding the dough like a letter. Cover and refrigerate for 30 minutes.
  • Repeat rolling the dough out to 20 cm x 60 cm and folding the dough like a letter. Cover and refrigerate for overnight.
  • Make your Danish filling and chill it overnight so it's ready for the morning.

Day 3

  • Roll the dough out gently, not compressing the folded layers too much. Roll the dough out to 20 cm x 110 cm.
  • Shape and Fill the Danishes.
  • Let the Danishes sit at room temperature for 2 hours to proof.
  • Cover the Danish Pastry dough in egg wash.
  • Bake the Danishes for 15 minutes at 400 degrees F.
Keyword dessert
How to Make Custard Danish

14 Types of Danish pastries

  • Strawberry Danish
  • Blueberry Danish
  • Blackberry Danish
  • Raspberry Danish
  • Rhubarb Danish
  • Cream cheese Danish
  • Ham and Cheese Danish
  • Almond Danish
  • Vanilla Danish
  • Espresso Danish
  • Marzipan Danish
  • Chocolate Danish
  • Cinnamon Danish
  • Apple Danish
14 Types of Danish pastries

Danish pastry making

Danish pastry making involves making a yeast dough and laminating butter in between the layers of dough. The dough must rest periodically, and cannot be rushed. The dough is chilled in between creating the layers of butter, as to not make the dough too warm. If the pastry is too warm, the butter will come through the dough. Since this is a delicate process, the time it takes to create Danish pastries can be up to 3 days. The filling must also be made ahead of time and chilled before using.

how to make custard danish

How to Make Eclairs

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  1. Prepare choux pastry. Pipe onto a baking mat and bake the pastries. Prick with a toothpick to let the air escape either as it’s cooking or as soon as it comes out of the oven.
  2. Let the pastry fully cool. Prepare pastry cream. You can choose any type of pastry cream – salted caramel pastry cream, vanilla pastry cream, coffee pastry cream, etc.
  3. Pipe chilled pastry cream on top of the choux pastry or inside of it. You can also cut the choux pastry in half and then pipe the pastry cream so it sits in the middle.
  4. Prepare the topping – this could be chocolate ganache, salted caramel sauce, etc.
  5. Pipe the topping onto the pastry.
  6. The pastry is complete, or continue piping other toppings – buttercream and a chocolate decoration.
  7. Serve within 1 day of preparing.
How to Make Eclairs

What is Éclair filling made of

Éclair filling is made of pastry cream. Pastry cream is made by tempering eggs and adding hot cream. Pastry cream is very delicate, and needs to be made slowly. Otherwise, the eggs will cook and ruin your pastry cream. Just in case some of the eggs do cook a little, it’s best to strain your pastry cream before letting it chill in the fridge.

What is the difference between a cream puff and an éclair

The difference between a cream puff and an éclair is that they are piped in different shapes. Both an éclair and a cream puff use choux pastry. They are light, fluffy, and an airy pastry. Éclairs have both a filling and a topping, whereas a cream puff may only have a filling.

What is chocolate éclair sauce

Chocolate éclair sauce is made of chocolate ganache. Chocolate ganache for éclairs is a topping that hardens onto the choux pasty. Chocolate éclair sauce is made by adding warm heavy cream to small pieces of the chocolate. The mixture is combined until it’s smooth and then it can be used once it’s cooled down to room temperature. You don’t want to use the chocolate éclair sauce when it’s too warm, otherwise it will be too hot to adhere to the choux pastry.

What is Éclair sauce

Éclair sauce is the topping that goes on the highest choux pastry. Éclairs can be topped with many different foods including salted caramel sauce, chocolate ganache, or other types of icing.

What is Éclair dough called

Éclair dough is called choux pastry. Choux pastry is made of dough that is cooked over medium heat in a saucepan. Once all of the flour is incorporated and cooked for a few minutes, the dough is transferred to a stand mixer. While the dough is mixing with the dough hook, the eggs are added one at a time until the dough becomes shiny and silky. Then the éclair dough is ready to be piped and baked.

How do you prevent eclairs from deflating

You can prevent eclairs from deflating by poking a toothpick into the dough as it is baking. Poke the dough near the end of the baking cycle. Poke the eclairs again as they are cooling out of the oven. Poking the dough will release the steam, which means that the steam will not be retained by the pastry. If the steam is retained within the dough, it will make the dough collapse onto itself with the trapped moisture seeping into the pastry.

Do unfilled cream puffs need to be refrigerated

Unfilled cream puffs do not need to be refrigerated. However, if you do refrigerate unfilled cream puffs, this will prevent the cream puffs from again as quickly. You can use your refrigerated unfilled cream puffs for 2-3 days after baking.

When should you fill cream puffs

You should fill cream puffs right before serving. The longer the pastry cream sits on the choux pastry, the more soggy it will become. By only filling the cream puffs right before serving, the pastry will be light and airy.

Can you freeze cream puffs that are filled

You can freeze cream puffs that are filled for up to one month in the freezer. Thaw the cream puffs in the fridge overnight when you’re ready to eat them.

Can I make choux pastry the day before?

You can make choux pastry dough up to 3 days in advance. The choux pastry dough will last in the fridge for up to 3 days. Pipe and bake your choux pastry and use the baked choux pastry within 1-2 days. Choux pastry is better served the same day it is baked. The fresher the better.

What is the difference between an éclair and a Long John?

The difference between an éclair and a Long John is that a Long John is made with dough prepared with yeast, and then the dough is deep fried, whereas an éclair is made with choux pastry and then is baked in the oven. Both a Long John and an éclair are filled with pastry cream and chocolate icing on the top of them.

How do you prevent eclairs from deflating

Éclair Filling Recipe

One of our favorite éclair fillings is our Salted Caramel Cream Filling Recipe. It’s easiest to prepare pastry cream éclair fillings the day before because they need chilling time. Then the next day when you’re assembling your éclairs, you can put the éclair filling in a piping bag, and fill all of your éclairs without having to wait for your cream to be chilled.

Salted Caramel Cream Filling

Salted Caramel Cream Filling

How to make salted caramel cream filling for cakes, cream puffs, etc.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dessert
Servings 3 cups

Ingredients
  

  • 3/4 cup sugar granulated
  • 1/2 tsp salt
  • 1/2 cup heavy cream
  • 2 cups whole milk
  • 3 tbsp cornstarch
  • 1 tbsp vanilla bean paste
  • 3 egg yolks
  • 1 egg
  • 3 tbsp unsalted butter room temperature

Instructions
 

  • Place sugar in a medium saucepan over medium heat. Stir with a spatula until it turns into a golden amber color.
  • Slowly stream the heavy cream into the saucepan and whisk vigorously. The caramel with bubble and potentially splash you. Be careful to stand back as you add the cream and stir until fully combined.
  • Add milk, salt and vanilla bean paste to the saucepan. Let it heat until just before it starts boiling (1-2 bubbles).
  • While you're waiting for your cream to heat up, in a separate large bowl, place egg yolks, egg and cornstarch. Whisk them together.
  • Temper the eggs by adding the hot cream VERY SLOWLY and whisking vigorously. Do not cook the eggs. Try adding just a small amount ~1 tbsp cream mixture at a time until you feel comfortable adding more. This way, you won't cook your eggs.
  • Place the egg/cream mixture back into the saucepan by straining it through a sieve into the saucepan. This will take out any pieces of egg that may have cooked, leaving you with a smooth mixture. Heat the mixture on medium heat.
  • Whisk the custard while it's heating. You'll know when it's thickened. It will be very difficult to stir the pot, you'll see how thick your custard is when you're stirring it. Once you're happy with the thickness, remove the saucepan from the heat. Add butter and mix until the butter is fully melted and combined into the custard.
  • Chill the custard by putting it in a fresh bowl and adding plastic wrap directly to the custard to prevent it from making a skin. Chill for 2-3 hours until cold. Then it's ready to use!

Lemon Tart Garnish Ideas

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Lemon Tart Garnish Ideas

Lemon tart garnishes can range from dusted powdered sugar to cookie cutter pie toppings.

Lemon Tart Decoration Ideas:

  • candied lemon slices
  • dusted powdered sugar
  • white chocolate scrolls – made using a potato peeler against a bar of white chocolate
  • melted white chocolate, then put 2 diagonal lines next to one another, and another 2 diagonal lines intersecting about an inch from the edge of the lemon tart
  • trio of blueberries
  • trio of blackberries
  • raspberries in the center
  • kiwi slices

How to make pie crust decorations

Pie crust decorations are made using leftover pie dough. The pie dough is then cut using cookie cutters and made into pie crust decoration that can be arranged on the top of a cooked and cooled pie.

How to make pie art using cutouts

Pie art is easy to do with some leftover pastry dough from making your pie.

  1. Roll out your leftover pie crust. The thickness of your pie art dough should be ~1/4”
  2. Using cookie cutters, carefully cookie cut the pie dough into shapes you want to top your pie with.
  3. Bake the pie art when you’re cooking your pie. Usually cooking them for 5-8 min until they just begin turning color on the edges. Do not overbrown them or they will be overcooked.
  4. Once your pie has finished cooking and cooling, arrange the pie art on your pie.
  5. Serve!
How to make pie art using cutouts

Pie crust cut outs are so simple and yet so stunningly beautiful to change your pie from boring to beautiful! Try to make them a theme for your guests so it goes with the occasion. If you don’t have any themed cookie cutters, stars and hearts are a great combo to try out.

how to make pie crust decorations

How to make pie crust flowers

To make pie crust flowers you have a few options to choose from. Pie crust flowers can be made using cookie cutters. Once you’ve decided on your cookie cutters, you can use a narrow tool to add any more decorations to your pie cutouts. You can add stems, details, drawings on your pie cutouts before baking.

How to make rose pie crust flowers

Rose pie crust flowers are made using a circle cookie cutter. Then roll the dough up. Cut the dough in half in the middle. Stand the rose pie crust flower up on the flat side. Bake the rose pie crust flower with it standing up. It should just be starting to turn a light brown, and then it will be finished baking.

You can bake pie art for 5-8 min at 375 degrees F. These can be baked on an aluminum baking pan at the same time as your pie goes in the oven. Just make sure to watch your pie crust art very closely to make sure they don’t burn.

how to make pie crust decorations

Pie crust decorations will be a great decoration to add to a pie or a tart. You can use an egg wash (1 egg + 1 tbsp milk) and brush your pie crust decorations before they go into the oven for an added glistening effect for your pie crust decorations. You can also dust them with powdered sugar for a starry look to them. Get creative and start decorating your pie crusts the next time you’re having guests over for pie!